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— Want to see something cool? Ready for this? — That wasn't cool. — Do it in slo-mo and it's cool. Do that in slo-mo. — Today we are on our way to Las Vegas, and what is Vegas known for? Buffets. So we are going to go to three drastically different buffets at three drastically different price points to find out which one's the most worth it at its price. — The last time you went to Vegas you were in different company. — Keith and Steven, best buddies for life. I have matured a lot now. I'm not just going to be screaming out Vegas, baby. — It will be my first time ever. — What? — Should I scream out Vegas, baby? — Usually when people are in Vegas they're intoxicated. When they're intoxicated they just want to eat a lot of food. We're going to find out how good the food is intoxicated. I mean, if there's a drinks buffet maybe we'll partake a little. We have to have the full experience. We've got to do our jobs here. — Okay, so Vegas. — Baby. — You said we're in Vegas. — Baby. — I know you like to have an occasional drink. I like to have a good time. — Adam is a good time. — And that's Vegas. — Baby, it's not about the destination, Ada. (tongue vibration) (lively instrumental music) — My name is Timothy Radian, and I'm the Executive Chef for the Feast Buffet here at Red Rock. We do breakfast, lunch, and dinner. Today we have breakfast out. We do omelets, we do scrambled eggs, we carve bone-in ham. Our dessert station is open. We have breakfast pastries. I mean we have 154 items available for breakfast. Almost everything here is made from scratch, which you rarely find at a buffet. Feast Buffet has always been behind supporting locals. We try and keep things changing just so there's variety for people who come a few times a week. — How do you keep all the food fresh? — With the sheer numbers that we do it's fantastic because the food goes. — How much is the breakfast buffet here? — Breakfast is $6.99 for club members, and it's $8.99 without the card. — What? — That is crazy. — You ready? — Yeah, let's do it. — We're going, Andrew, we're gone. Getting a plate. Usually we share a dish. — [Andrew] Yeah, but now we're at a buffet. And buffets are not about sharing. — [Steven] Because I was in charge of making my plate I kind of threw balance out the window. Got an eggs' been, jelly donut, jell-o. It's about variety of experience. I want as many textures happening on my plate as possible. — Not only did you get an eggs' Benedict, but you also got an omelet that's half the size of your plate. What's with that? — I like eggs. — You've got to stay loose. What just came out? What's looking good? — [Steven] So I got the ham. — I forgot about the carved him. Oh (bleep) you got the hash brown. I'm going to be having some of your hash browns. — Get off of my hash browns. Can we cheer plates? — Yeah, we can cheer plates. — All right, grab hold of your pancake. — You can't even see your red velvet pancake. — [Steven] It's in there. — It's covered by a waffle. —...
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